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Salted Caramel Brownie Cookies

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These salted caramel brownie cookies feature crackly tops, fudgy centers, and a gooey caramel core, all finished with a sprinkle of flaky sea salt. They’re quick, easy, and sure to impress at any gathering or as a decadent treat for yourself.

Ingredients

Scale
  • 1 cup (170g) semi-sweet chocolate chips
  • 4 tbsp (56g) unsalted butter, cubed (plus extra for greasing if needed)
  • 2/3 cup (130g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 18–20 soft caramel candies (like Kraft or Werther’s), unwrapped
  • 2 tsp (10ml) heavy cream (optional, for softening caramels)
  • Flaky sea salt (like Maldon, for sprinkling on top)

Instructions

  1. In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1-2 minutes total). Let cool for 5 minutes.
  2. In a large bowl, beat eggs, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until pale and creamy.
  3. Pour the cooled chocolate-butter mixture into the egg mixture. Add vanilla extract and mix until fully combined.
  4. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until no streaks remain.
  5. Cover the bowl and chill the dough in the fridge for 30-40 minutes.
  6. While dough chills, unwrap caramel candies. If they’re hard, microwave with heavy cream for 10-15 seconds until just soft enough to flatten slightly.
  7. Scoop about 1.5 tbsp of chilled dough and flatten into a disc. Place a caramel candy in the center, wrap the dough around the caramel, and roll into a ball, sealing the edges. Repeat with remaining dough and caramels. Place balls 2 inches apart on a parchment-lined baking sheet.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Cookies will look slightly underbaked in the center but set around the edges.
  9. Immediately sprinkle each cookie with flaky sea salt while still warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chill the dough for thicker, gooier cookies and easier stuffing. Seal the caramel completely to prevent leaks. Don’t overbake—the cookies should look just set around the edges and soft in the middle. Use parchment paper to prevent sticking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and coconut milk caramels.

Nutrition

Keywords: salted caramel brownie cookies, gooey cookies, chocolate caramel cookies, easy brownie cookies, stuffed cookies, bakery-style cookies, caramel stuffed cookies, fudgy cookies, sea salt cookies, homemade cookies

Find it online: https://bitematrix.com/salted-caramel-brownie-cookies-recipe-easy-gooey-stuffed-treats/